Thermoflavimicrobium daqui sp. nov., a thermophilic microbe isolated from Moutai-flavour Daqu
2019
Moutai-flavour Daqu is an important starter to support growth of microorganisms in the fermented process of Moutai-flavour liquor. A novel thermophilic microorganism, designated strain FBKL4.011T, was isolated from Moutai-flavour Daqu samples collected from Guotai distillery in Renhuai, Guizhou province, south-west China. The strain could grow at 45–65 °C (optimum 45 °C). Based on polyphasic analysis, strain FBKL4.011T was affiliated to the genus
Thermoflavimicrobium
. It formed abundant pale-yellow aerial and substrate mycelium, bearing single endospores (7.0–10.0 µm diameter) on branched long sporophores (5.0 µm diameter). The cell-wall peptidoglycan contained meso-diaminopimelic acid; ribose, glucose and mannose were the primary whole-cell sugars. The major fatty acids were iso-C14 : 0, iso-C15 : 0, anteiso-C15 : 0 and iso-C16 : 0. The predominant menaquinone were MK-8 and MK-9. The polar phospholipids contained diphosphatidyl glycerol, phosphatidyl ethanolamine, one unidentified phospholipid and one unidentified lipid. The G+C content of the genome was 43.1 mol%. According to the 16S rRNA gene sequence analysis, strain FBKL4.011T was closely related to
Thermoflavimicrobium dichotomicum
JCM 9688T (95.3 % sequence similarity), and other members within the family
Thermoactinomycetaceae
(less than 93.0 % sequence similarity). The DNA–DNA hybridisation data showed low relatedness between strain FBKL4.011T and
T. dichotomicum
JCM 9688T,
Laceyella sacchari
KCTC 9790T,
Laceyella tengchongensis
YIM 10002T,
Laceyella sediminis
RHA1T(36.7±1.1 %, 30.0±1.2 %, 21.3±2.1 % % and 37.6±0.9 %, respectively). Based on data from the polyphasic analysis, strain FBKL4.011T is considered to represent a novel species of the genus
Thermoflavimicrobium
, for which the name
Thermoflavimicrobium
daqui sp. nov. is proposed. The type strain is FBKL4.011T(=KCTC 43036T=CICC 24504T).
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